- 4 cups mayonnaise
- 1 cup finely chopped dill pickle or drained dill pickle relish
- 1/2 cup finely chopped fresh parsley
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh or pickled cayenne pepper
- 1 Tbsp Worcestershire sauce
- salt to taste
Combine all the ingredients in a bowl and mix well. Adjust seasonings to taste. Refrigerate and serve well chilled. This will keep for several weeks in the refrigerator.
From Justin Wilson’s Homegrown Louisiana Cookin’
Gray: This makes a lot of tartar sauce. For the two of us, I cut this recipe to 1/8 (I used 1/2 cup of mayo). This was plenty and we have a little left over. This is a very good recipe for tartar sauce, and you can leave out the peppers is you want a plain variation. I didn’t have actual cayenne peppers, so I put a little cayenne hot sauce in there to liven it up. If you make this, just be sure to make it a couple hours ahead, or the night before if possible. This gives time for all the flavors to meld.
Katie: Another tartar sauce winner by Gray! I think this is another misconception on my part that I “don’t like tartar sauce” just because the cheap, store-bought stuff isn’t very good. If you remember, I liked Gray’s other tartar sauce as well. This tartar sauce was just what the catfish needed. It had a little kick, but not too much. You could really spice it up if that is what you like. I thought it was perfect and will have to give it a try on other things!